With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!
Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.
- 500g strong bread flour
- 300ml room temperature water
- 2 tbsp olive oil
- 7g sachet or 2 tsp dried active yeast
- 1tsp salt
- 1tsp sugar
- Mix together the flour, yeast, salt and sugar together in a large bowl.
- Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
- Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
- Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
- Once the hour is up, punch the air out of your dough and bring it back into a ball.
- Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
- Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
- Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
- Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
- Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
- Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!
I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.
If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂
Happy pancake day! While I do love big fluffy American style pancakes drizzled with maple syrup, you just can’t beat a delicious crepe doused in sugar and lemon juice!
- 130g plain flour
- 250ml plant milk (I usually go for soy)
- 2 tbsp caster sugar
- Whisk together the ingredients in a jug that is easy to pour from while you heat up a frying pan.
- I use non-stick pans so I don’t need any oil but you can use any oil you like to stop your pancakes from sticking, a plant based butter alternative also works too.
- Once your pan is hot, pour in enough of the batter to cover about half of it and swirl the pan around to help the mixture spread out to your desired thickness.
- Top with whatever you fancy! I obviously love lemon and sugar, but they also taste delicious with strawberries and whipped coconut cream, or biscoff spread and crumbled cookies.
If you try this recipe make sure to tag me on instagram, I love to see all of your creations!
Who doesn’t like hummus? I mean really? There are so many different varieties you can find in the shops these days, but I promise none of those will beat the taste of fresh homemade hummus, especially with a warm toasted pita!
- 400g tin of chickpeas
- 3 cloves of garlic
- 3 tbsp lemon juice
- 3 tbsp tahini
- 3 tbsp olive oil
- 1-2 tbsp water
- salt and pepper to taste
- Drain the tin of chickpeas and rinse. Add to food processor or high speed blender with lemon juice and garlic cloves.
- Blend for 1 minute before adding the oil, tahini and water, if the hummus is too grainy or thick here then you can add water 1 tablespoon at a time until you reach your desired consistency.
Top with a little extra olive oil and some fresh cracked pepper and enjoy! This usually stays fresh in my fridge in an airtight container for up to 3 days.
My Crispy Roasted Chickpeas make a great topping for a little crunch!
How about adding a big dollop of my Easy Vegan Pesto on top to mix it up?
Have you ever tried making your own hummus? I’d love to know if you try this recipe and how you like it. Make sure to tag me on instagram if you do!
There aren’t many animal products I really miss from my omnivore days, being nearly 5 years into veganism I’ve tried almost every replacement out there. But one thing from my childhood that I’ve never been able to replicate is the classic taste of dippy egg with soldiers, until now.
- 3 tablespoons water
- 1tsp vegetable oil
- 1/2 tsp corn flour
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- Pinch of kala namak (Indian black salt)
- Whisk in a small microwave safe container (I use a ramekin) the water and corn flour together until there are so lumps.
- Add into the mix the turmeric, oil and nutritional yeast, and microwave for 30 seconds.
- Remove from the microwave and check the consistency, if it is too runny then you can continue to microwave in 10 second bursts, checking the consistency each time. It should come together and be slightly gelatinous.
- Once you have your desired consistency, add the pinch of kala namak, this is the magic ingredient that gives it that eggy taste.
I always usually make this in the microwave for ease and also less washing up, but if you were making it in a larger quantity you can bring all the ingredients together in a saucepan on a low heat until all combined and your desired consistency.
Serve with a crack of black pepper and buttery toast soldiers for the ultimate weekend brekkie treat.
I’d love to know if you recreate this recipe and how you enjoyed it! make sure to tag me on instagram if you do! 🙂
This cake is so easy, minimal ingredients and tastes so delicious you wouldn’t know it’s vegan.
For the cake
250g self raising flour
200g caster sugar
75ml vegetable oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
For the filling
75 grams vegan butter (vitalite is my go to)
50 grams of vegetable shortening (I used trex)
1 cup icing sugar
1 tsp vanilla extract
1/2 jar strawberry or raspberry jam
- Preheat oven to 180c and grease two 8 inch cake tins.
- Now the easy part, literally combine all the cake ingredients together and mix. Make sure not to over beat it and just combine all the ingredients until the batter is smooth.
- Divide between the two cake tins and place into the oven to bake for around 25-30 minutes, checking the centre with a skewer to make sure the cakes are cooked through.
- While your cakes are cooling you can move onto the buttercream, beat the shortening and the butter together until smooth and fluffy.
- Gradually add the icing sugar into the mix, beating gently at every slight addition to avoid the icing sugar cloud.
- Once the cakes have cooled to the touch, apply a generous layer of jam to one side, and then top with the buttercream before sandwiching the second cake on top.
Let me know if you try this recipe, I’d love for you to share it on instagram and tag me @littlepieceofvegan if you do!